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2 kg piece whole salmon, skin removed
2 tbsp sesame oil, preferably dark, or vegetable oil
2 tbsp teriyaki or soy sauce
2 tbsp sesame seeds
Preheat oven to 425F (220C). Line a large baking sheet with foil. Lightly brush foil with vegetable oil or coat with cooking spray. Measure salmon at its thickness part to determine roasting time. Salmon should be roasted for 10 minutes per inch (2.5 cm) of thickness. So, if salmon is 3 inches (7.5 cm) thick, roast for 30 minutes.
Rinse salmon under cold water and pat dry with paper towels. Place on foil-lined baking sheet. In a small bowl, whisk oil with teriyaki. Brush salmon generously, inside and out, with mixture. Spread 1 tablespoon (15 mL) sesame seeds in cavity. Sprinkle remaining seeds overtop.
Roast, uncovered, in centre of preheated 425F (220C) oven until a knife point inserted into centre of salmon feels warm. Use a sharp chef's knife to cut into serving-size pieces. Wonderful served with wild rice and colourful sautéed sweet peppers. Refrigerate any leftover salmon and serve cold the next day with a sauce of light sour cream stirred with a little Dijon.
Calories 330, Protein 32.2g, Carbohydrates 4.3g, Fat 19.6g.
A special entreé doesn't get any easier to make than this flavourful four-ingredient salmon, which is merely popped into the oven.